1/2 c. powdered sugar
1/2 c. butter, softened
1/4 tsp. salt
1 tsp. vanilla
1 c. all-purpose flour

FILLING:

1 c. powdered sugar
2 tbsp. flour
1 tsp. vanilla
3 oz. pkg. cream cheese, softened
1/2 c. chopped nuts
1/2 c. coconut

FROSTING:

1/2 c. chocolate chips
2 tbsp. water
2 tbsp. butter
1/2 c. sifted powdered sugar

Preheat oven to 350 degrees. Combine first 4 ingredients and beat until fluffy. Blend flour into creamed mixture. Shape dough into balls using a teaspoon of dough for each cookie. Place 2 inches apart on ungreased cookie sheet. With thumb make imprint in center of each cookie. Bake for 12 to 16 minutes or until lightly brown on edges.

FILLING: Cream all ingredients EXCEPT nuts and coconut until fluffy. Stir in coconut and nuts. Fill cookies while still warm.

FROSTING: In small saucepan, melt chocolate chips with water and butter, stirring constantly. Remove from heat; add powdered sugar and blend until smooth. Frost cookies and store in refrigerator. Makes approximately 30 cookies.